Peanut Butter Chocolate Chip Bars

The other day my teenage son found this recipe online and printed it.

For a couple days, I was being asked to make these bars.

I admit. I initially thought, “Can’t we just make our standby chocolate chip cookie recipe? How different can this be?”

Well, I gave in and made the recipe, and our dessert recipe collection is better for it.

These bars are truly scrumptious. They are soft, chewy, not overly sweet, and have just the right amount of peanut butter.

If you think you’ve tried enough chocolate chip recipes, just try one more. ~wink~

Peanut Butter Chocolate Chip Bars
Original found here
Printable Version
*I actually doubled the following recipe and cooked it in a 9x13 pan

1/2 cup unsalted butter (1 stick), melted
1/3 heaping cup peanut butter
1 large egg
1 cup light brown sugar, packed
1 T vanilla
1 cup flour
1 cup semi-sweet chocolate chips + 2 T, for sprinkling

Preheat oven to 350. Line an 8x8 inch baking pan with aluminum foil and spray with cooking spray. Set aside.

Put melted butter into a large mixing bowl.

Let cool slightly and then whisk in peanut butter, egg, brown sugar, and vanilla.

Add flour and stir until just combined. Don’t overly mix.

Stir in 1 cup chocolate chips.

Put batter into prepared pan. Smooth lightly and sprinkle with remaining 2 T of chocolate chips.

Bake for 20 to 25 minutes, or until done. A toothpick inserted in the center should come out clean or with a few moist crumbs, no batter.

Allow bars to cool in pan for 30 minutes before slicing and serving. (We only waited about 15 minutes. It’s hard to be patient for such things. ~wink~).

Bars will keep at room temperature, airtight, for up to one week or in the freezer for up to six months.